Search the Counter

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...